Dinner’s ready and waiting in the refrigerator with this make-ahead Mexican Lasagna recipe. Leftovers freeze well, too (see Helpful Hints). Since tortillas take the place of noodles this is quicker and easier to make than traditional lasagna.
Mexican-Style Make-Ahead Beef Lasagna
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
Ingredients
1 clove garlic, chopped
1 onion, chopped
1 lb (500 g) Extra Lean Ground Beef
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 cup (250 mL) sour cream
2 tbsp (30 mL) all-purpose flour
1 can (7 oz/213 mL) tomato sauce
½ cup (125 mL) salsa
3 large whole wheat flour tortillas
1 cup (250 mL) shredded Cheddar cheese
½ cup (125 mL) crushed tortilla chips
½ cup (125 mL) sliced green olives (optional)
¼ cup (60 mL) sliced pickled jalapeño peppers (optional)
Instructions
1. Cook garlic, onion, ground beef, chili powder and cumin over medium-high heat in large skillet, breaking up beef into small chunks with back of spoon, for about 10 minutes, until beef is browned and completely cooked. Drain, if necessary. Stir in beans; set aside.
2. Combine sour cream and flour in a small bowl until smooth; set aside. Combine tomato sauce and salsa in another bowl; set aside.
3. Place one and a half tortillas in the bottom of lightly oiled 8-cup (2 L) casserole dish, overlapping slightly. Top with half EACH meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers, trimming tortillas if necessary. (Make ahead: Cover tightly and refrigerate for up to 24 hours.)
4. Bake in preheated 350°F oven for 30 minutes if baked right away (or if refrigerated, uncover and bake for 50 minutes) until bubbly. Sprinkle with cheese, chips, olives and jalapeños (if using); bake for 5 to 10 minutes, until centre is hot and cheese is melted.
Notes
• This also freezes well for quick meals later. Let baked lasagna cool (for easiest cutting, refrigerate overnight until chilled). Cut into individual portions and wrap in food storage wrap, then place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave. Unwrap, place on a plate and microwave on MEDIUM (50%) power for 3 to 4 minutes until hot in the centre.
• You can use an 11- x 7-inch (28 x 18 cm) casserole dish which is the equivalent volume to an 8-cup (2 L) casserole dish. Oval or rectangular will work for the recipe.
